Lukas Böcker is a food technologist who graduated with a Master's degree in food processing from ETH Zurich in 2015. He recently completed his doctoral studies at ETH Zurich, focusing on the functionalities of microalgae proteins in the Sustainable Food Processing Laboratory, led by Prof. Alexander Mathys. His research addresses the downstream processes of microalgae proteins, promoting these innovative raw materials. Lukas has received multiple awards at international conferences and has published eight peer-reviewed articles with collaborators during his PhD, highlighting his contributions to alternative protein sources and sustainability in food value chains.
